Tomato Passata

Name: Tomato Passata
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 3 cups (750 ml)
Ingredients: 4.4 lb (2 kg) plum tomatoes; 1 onion, cut into thin wedges; 2 garlic cloves, thinly sliced; 1/4 cup (10 g) fresh basil leaves; 1 tsp salt

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Preparation 25 min
Cooking 45 min
Makes 3 cups (750 ml)
Freezes Yes

Passata, or tomato coulis, is a fine purée rather than a thick sauce. Pardon the pun...but you won't lay off the sauce with this one!

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Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- 4.4 lb (2 kg) plum tomatoes
- 1 onion, cut into thin wedges
- 2 garlic cloves, thinly sliced
- 1/4 cup (10 g) fresh basil leaves
- 1 tsp salt

Preparation

- Cut the tomatoes in half lengthwise and remove the seeds. Reserve the juice and seeds for another use.
- Place the tomatoes in a large pot. Add the onion, garlic, basil and salt. Bring to a boil. Lower the heat and simmer, covered, for 25 minutes, stirring occasionally.
- Pass the tomato sauce through a food mill set over a large bowl. Return to the pot. Let simmer over medium-low heat for 20 minutes or until the sauce thickens.
- The sauce is ready to use in your favourite recipes. It will keep for 1 week in the refrigerator in an airtight container. It can also be frozen.

Note from Ricardo

We prefer Italian tomatoes (Romanella or San Marzano) for this sauce. Oblong and fleshier, they contain less water and fewer seeds.

Double up: Make a bigger batch to freeze, and you'll always have a base on hand for pasta and pizza sauces.

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